1 pinch caster sugar
1 pinch salt
1 pinch ground cumin
250g yogurt, thick
- Peel and finely chop the cucumber. Place in a bowl, toss with salt and set aside for 30 minutes to draw out the juices.
- Rinse in a sieve and pat dry.
- Blend the yoghurt and sugar, add a little salt and mix.
- Fold in the cucumber and transfer to a clean bowl.
- Sprinkle on some ground cumin.
Best served chilled!
If making in advance - cover and chill, stir before serving and sprinkle cumin over.